Sweet Citrus Linguine With Hazelnuts Recipe

About this recipe

A delightful vegetarian dish that combines the tangy flavors of lemon and orange with a creamy honey sauce, topped with shaved chocolate and crunchy hazelnuts. Perfect for a unique and satisfying dinner.

Ingredients

• 250G Morelli Lemon Pepper Linguine Pasta, 250G
• 350G Natoora Large New Season Unwaxed Lemons
• 1.5 Kg Orchardworld Seedless Easy Peeler Box
• 70G Donna Elvira Single Origin Colombia Betulia B9 80% Chocolate Bar, 70G
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 250G The London Honey Co Ginger & Turmeric Honey, 250G
• 1.3 Kg Diamond Crystal Kosher Salt, 1.3Kg

Instructions

1. 1. Bring a large pot of salted water to a boil over high heat.
2. 2. In a large, heavy skillet, heat 1 cup of double cream, the zest of 1 lemon, 2 tablespoons of honey, and a pinch of kosher salt over medium heat. Stir occasionally for about 4 minutes, being careful not to let the cream boil.
3. 3. Add 12 ounces of linguine to the pot of boiling water and cook until tender, stirring occasionally for 2-3 minutes.
4. 4. Drain the pasta and add it to the skillet with the cream sauce. Toss to coat the pasta evenly.
5. 5. Add 1 tablespoon of lemon juice to the skillet and stir to combine.
6. 6. Divide the pasta into serving dishes. Shave 3 ounces of chocolate directly on top of the pasta using a vegetable peeler before serving.